1/4 tsp. cardomom seeds
1/4 tsp. cloves, whole
1/2 tsp. allspice, whole
1 1/2 tbsp. orange peel
1 1/2 cracked whole nutmeg
1 oz. cinnamon sticks (6 oz., splintered)

To mull, heat wine, cider, juice or water (to make tea with) together with 2 tablespoons spices and add sweetening before sewing if desired. Simmer spices in the liquid (15 to 20 minutes) either by using a tea ball or by straining the mixture before sewing. Take out the spices when you feel the brew is strong enough. Air dry them separately from the fresh dried spices and they can be reused 3 to 4 times. Don't boil the liquid unless it is water for tea. For rich flavor, place in liquid for 1 to 2 days before heating leftover mulled drinks are good cold, too. For cider, heat 1 quart with spices for juice; simmer spices with apple, grape or preferred juice.